Roasted Butternut Squash Hummus

1. Preheat the oven to 350 F. Put the diced butternut squash into a baking dish and give it a good sprinkling of salt. Liberally drizzle it with olive oil and toss everything to make sure the squash is well coated. Let it roast in the oven until it is nice and tender, about 40 minutes. I actually just diced and roasted the whole squash, measured out what I needed for the hummus and packed up the rest for leftovers. It’s amazing on its own as a side dish!
2. In the bowl of your food processor, combine the roasted butternut squash, tahini, garlic cloves and chickpeas. Let it run and get well pureed for a couple of minutes. Then add in the reserved liquid from the chickpeas, lemon juice, allspice and salt to taste. Let the processor run again for another couple of minutes until everything is well combined and pureed.
3. Now it’s time to quickly prepare the pita chips. Preheat the oven to 400 F. Take each pita and cut it into 8 wedges. Get all of the wedges onto a baking sheet lined with foil or parchment paper. Drizzle the lemon juice and olive oil all over the wedges and give a good sprinkling of salt and oregano. Toss everything to thoroughly coat the pita wedges. Let them bake in the oven until they are nice and crisp but not charred, about 8-10 minutes.
4. You are ready to serve! Take the roasted butternut squash hummus and put it into a pretty bowl. Drizzle it with additional olive oil and sprinkle the top with the chopped cilantro and toasted pine nuts. Put the pita chips into a basket or bowl to go along with the hummus and you have yourself a perfect snack or appetizer!